Run the whole restaurant from one system.
Billing, kitchen screens, stock and purchasing for Indian restaurants, working as one.
Real Servora screens, shown with sample data.
An order reaches the kitchen screen in under two seconds. Every other terminal sees the change in about one. And the GST is worked out before the bill prints.
One order, start to finish
1.Take the order
Tap items, pick variants and add-ons, and send each one to its kitchen station.
2.The kitchen accepts it
The ticket waits on the station's screen until a cook accepts it, and the counter sees it happen.
3.Bill it with the right GST
CGST and SGST are worked out for you. Split by item, seat or amount, then take cash or card.
4.Close the day with answers
Sales, covers and payment mix stay live, and day close checks counted cash against what's expected.
Everything the restaurant runs on
11 parts sharing one menu, one order and one set of numbers.
- Point of saleDine-in, takeaway, pickup and delivery on one touch screen, with keyboard shortcuts for the rush.
- Tables and floorA live floor plan shows which tables are seated, running, billed or being cleaned.
- Kitchen displayEach item goes to its station's screen with a chime. Tickets nobody accepts escalate to a backup station.
- Billing and GSTCGST and SGST, or IGST, with inclusive or exclusive prices, round-off and invoice numbers that never repeat.
- Payments and day closeCash, card and your own tenders, split across a bill. Day close compares counted cash with what's expected.
- Menu and pricingItems, variants, add-ons and combos, with prices by order type and outlet and one-tap availability.
- Stock and recipesRecipes deduct ingredients as bills settle, so stock, wastage and food cost stay current without a spreadsheet.
- PurchasingPurchase orders from low-stock suggestions, deliveries checked on arrival and vendor bills matched three ways.
- CustomersFind a guest by phone at billing, add their GSTIN for a business invoice and see their visits and spend.
- Team and controlPINs on registered terminals and limits for every role. Exceptions need a manager's PIN and are logged.
- Reports and dashboardA live dashboard for sales, orders, covers and discounts, and reports for the day, items, payments, GST and stock.
Built for the busiest hour
No ticket goes unseen
Each item lands on its station's screen and waits for a cook. Tickets nobody accepts move to a backup station.
GST done at the counter
CGST and SGST, or IGST, on every bill, with invoice numbers that never repeat.
Every discount on record
Above a role's limit, a manager's PIN is needed, and the audit log keeps who approved it.
Stock that follows your sales
Recipes deduct ingredients as bills settle, and you're alerted when stock runs low.
Today's numbers, live
Net sales, covers and payment mix update as you serve, on any screen, including your phone.
The small things that save a shift
Favourites bar
Each terminal's best sellers, one tap away.
Keyboard shortcuts
Save, bill and take payment without reaching for the mouse.
Split any bill
Equally, by item, by seat or by amount. Each part is its own invoice.
A live floor plan
Seven table states, the same on every terminal within about a second.
Station routing
Every item goes to the kitchen, bar or tandoor screen it belongs to.
Backup stations
Tickets nobody accepts get louder, then move to a backup station.
Off everywhere at once
Mark an item out of stock in the kitchen and it's off on every channel.
A price for every channel
Separate dine-in, takeaway and delivery prices for each outlet.
Offers that apply themselves
Buy one get one, percentage or flat offers by day, time and channel.
Three-way match
Vendor bills checked against the purchase order and what arrived.
Day close
Count the drawer and see any variance before you lock up.
Everything on record
Sensitive actions logged with who did them and who approved them.
One system for every kind of service
Keep the queue moving
Servora for quick-service and takeawayReady for a smoother service?
See Servora set up for the way you serve, from the first order to the day-end report.